This must be the best time to make mango pudding, with the aplenty supply of sweet Taiwan mangoes in the market. And who can resist a nice chilling dessert on these super hot days ...
(makes about 6 to 7 small cups)
4 gelatin sheets
200g vanilla ice-cream (or mango-flavoured ice-cream)
200g mango puree
1/2 tsp mango essence
Fresh mango cubes
1) Combine water and sugar in a small pot. Boil content till sugar dissolves completely.
2) Meanwhile, soak gelatin sheets in a bowl of water (I used tap water) till the sheets soften. Gently squeeze out excess water and add to the sugar syrup. Stir till gelatin dissolves completely. Set aside to cool slightly.
3) Add milk, vanilla ice-cream, mango puree and mango essence into step 2. Stir till well-combined. Pour into cups and let it set in the fridge for 3 hours.
4) Garnish with fresh mango cubes and serve chill.
More mango desserts over here ...